Roasting beets to make gnocchi feels like reclaiming a humble root vegetable for something celebratory. It’s a messy process, but the deep, smoky flavor it imparts makes every effort worth it. I love how the color alone makes the plate feel alive, a vibrant reminder of the season’s bounty.
Why I Keep Coming Back to This Gnocchi
The earthy sweetness of roasted beets keeps surprising me. It’s imperfect, forgiving, and deeply satisfying. Sometimes I just need that smoky comfort, especially in the quiet of winter. It’s a reminder that simple ingredients can be transformed into something soulful.
Ingredient Breakdown & Tips
- Beets: Earthy and sweet, they give the gnocchi its signature color and flavor. Roast until smoky.
- Ricotta: Creamy and mild, it binds the dough smoothly. Substitute with mascarpone if you like a richer texture.
- Flour: Gives structure. Use Italian 00 flour for best results, but all-purpose works in a pinch.
- Egg: Adds a bit of lift and cohesion. Skip if you want a vegan version, replace with a flax egg.
- Sage: Fragrant and crisp, it elevates the butter sauce with a herbal punch.
- Butter: Rich and nutty when browned, it’s the perfect base for the sauce.
- Parmesan: Salty and sharp, adds umami. Pecorino works well too.
Tools of the Trade for Beet Gnocchi
- Oven: Roasts the beets evenly and brings out their smoky sweetness.
- Food processor: Blends the beets into a smooth, uniform puree.
- Large pot: Boils the gnocchi until they float, signaling readiness.
- Skillet: Crisps the sage and coats the gnocchi in butter.
Crafting the Perfect Gnocchi Step-by-Step
Step 1: Preheat your oven to 200°C (390°F).
Step 2: Wrap the beets in foil and roast for about 45 minutes, until tender and the skin peels easily.
Step 3: Let the beets cool slightly, then peel and chop into small chunks.
Step 4: In a food processor, blend the beets with ricotta, egg, and a pinch of salt until smooth.
Step 5: Sift in the flour, then gently knead into a soft, slightly sticky dough.
Step 6: Divide the dough into four parts, roll each into a long rope about 2 cm thick.
Step 7: Cut into 2 cm pieces, dust lightly with extra flour if sticky.
Step 8: Bring a large pot of salted water to a boil, then gently drop in the gnocchi.
Step 9: Cook until they float, about 2-3 minutes, then scoop out with a slotted spoon.
Step 10: In a pan, melt butter over medium heat, add sage leaves, and cook until crispy.
Step 11: Toss the cooked gnocchi in the sage butter until coated and heated through.
Step 12: Serve immediately with a sprinkling of grated Parmesan.
Cooking Checkpoints & Tips
- Beets should be tender when roasted; if tough, roast longer.
- Gnocchi should be firm but tender, not mushy or falling apart.
- The sage butter should crackle when added to the pan; if not, heat the butter a bit more.
- Gnocchi float when done; don’t overcook or they’ll become gluey.
Common Mistakes & How to Fix Them
- Gnocchi are too heavy and dense.? Use less flour if gnocchi are too dense.
- Gnocchi fall apart in boiling water.? Handle dough gently; overworking makes tough gnocchi.
- Beets are undercooked and tough.? Cook beets until tender, no crunch.
- They stick together and burn.? Don’t overcrowd the pan when frying the gnocchi.
Roasted Beet Gnocchi with Sage Butter
Ingredients
Equipment
Method
- Preheat your oven to 200°C (390°F). Wrap the beets tightly in foil and roast for about 45 minutes until tender and the skins are easy to peel away with a slight give when pressed.
- Allow the beets to cool slightly, then peel off the skins and chop them into small chunks. Transfer the roasted beets to a food processor and blend until smooth and velvety, with no chunks remaining.
- In a mixing bowl, combine the beet puree with the beaten egg and ricotta cheese, mixing until smooth and well incorporated. This creates a vibrant, sticky dough base.
- Sift the flour over the beet mixture and gently fold it in until just combined; avoid overworking to keep the gnocchi light. The dough should be soft but manageable.
- Divide the dough into four equal parts. Roll each part into a long rope about 2 cm in diameter on a lightly floured surface, then cut into 2 cm pieces to form individual gnocchi.
- Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches, being careful not to overcrowd the pot.
- Cook the gnocchi until they float to the surface, about 2-3 minutes, signaling they are done. Use a slotted spoon to carefully remove them and set aside.
- In a skillet, melt the butter over medium heat until it begins to bubble and turn golden, then add the sage leaves. Cook until the sage is crisp and fragrant, about 1 minute.
- Add the cooked gnocchi to the skillet and gently toss them in the sage butter, ensuring each piece is coated and heated through. Listen for a gentle sizzle and see the butter turn a nutty brown.
- Serve the gnocchi hot, sprinkled with grated Parmesan cheese for a savory finish and vibrant presentation, with the sage butter pooling around them.
Hi there! I’m Isabella, the founder and curious foodie behind Crumb Detective. I’ve always believed that every dish has a story to tell — from the secret family recipes passed down through generations to the bold experiments happening in kitchens around the world.
